Cantonese Style Golden Thread Pork Floss Moon Cake
1.
Cake crust raw materials: all-purpose flour, soap, corn oil, invert syrup
2.
Cake crust production: Corn oil, inverted syrup, and soap are poured into a container together, and stirred with chopsticks or a manual egg beater to form an emulsified state.
3.
Sift in the flour.
4.
Mix well into a dough, wrap it in plastic wrap and relax at room temperature for two to three hours
5.
Ingredients: fried pork floss and mung bean paste
6.
Pour the mung bean paste into the pork floss and knead it evenly.
7.
Rub it until you can grip it hard enough to form a ball.
8.
The rubbed pork floss filling is 30 grams each (because the volume of the pork floss is relatively large, the skin is 15 grams, the filling is 30 grams, a total of 45 grams, and a 50-gram mold is just right)
9.
15 grams each of the loosen dough.
10.
Separate all the skins and fillings.
11.
Take a portion of the dough and squeeze it in your palm, put in a portion of the filling, and carefully push the dough upward with a tiger's mouth. Until everything is tight.
12.
Reunion after wrapping, tidy up a bit.
13.
Roll the wrapped moon cake in starch
14.
Put in the mold
15.
Press directly on the baking tray and push out.
16.
Spray a small amount of water after everything is done
17.
Put it in a preheated oven at 200° and bake for five minutes.
18.
Bake for about five minutes and take out the mooncakes. Brush with egg yolk water thinly.
19.
Put it in the oven again and bake for about 15 minutes. The mooncakes just baked are a little bit harder. Let them cool and store them in a sealed room at room temperature. After a day or two, the oil will return and the cake skin will become oily.
20.
The finished mooncake will return to the oil in one day. Is the crust very oily?
Tips:
Add one egg yolk to 15 grams of water and stir well and serve as egg yolk water.
